Make the Zabaglione Cream

Cup of Yum
1. Place the egg yolks in a steel bowl and add the sugar. Mix eggs and sugar with a hand whisk or an electric whisk at low speed, being very careful. Keep whisking the egg yolks with the sugar until the sugar is dissolved and the yolks cream begins to thicken.
2. Place a saucepan with a little water over low heat. Then place the bowl with the eggs and sugar on the saucepan and cook the cream. Keep beating the zabaglione cream with the whisk while cooking.
3. After about 3-4 minutes, add slowly the Marsala wine.
4. Mix everything together, keeping whisking until it reaches a puffy full-bodied consistency. It will take about 10 minutes in total.
5. Let it cool

Make the Cream Base for the Gelato

1. Prepare the base for the gelato. Pour the sugar, milk and heavy cream into a thick-bottomed saucepan.
2. Stir everything together and cook over low heat, never boiling, for about 5 minutes until all the sugar is well dissolved.
3. Allow to cool in the refrigerator for about half an hour.
4. Then add the cooled zabaglione cream and stir everything to combine completely.

Make Zabaglione Gelato WITH Ice Cream Maker

1. Pour the mixture into the ice cream maker and let it churn for as long as it takes to get a firm, silky zabaglione gelato. It usually takes 30-40 minutes for the gelato made in the ice cream maker to be ready.

Make Zabaglione Gelato WITHOUT Ice Cream Maker

1. Pour the gelato mixture into a gelato container. Place in the freezer. Remove from the freezer every 30 minutes and stir vigorously with a fork or whisk to break up any ice crystals. Repeat this process for about 4-5 hours until the gelato is smooth and creamy.